Smoked Haddock Fresh 1kg – Outstanding FlavourSmoked Haddock Fresh 1kg – Order Online or Call 07932 686498 to place an OrderSmoked Haddock Fresh 1kgSmoked Haddock Fresh 1kgWhat is the best way to cook Smoked HaddockPlace your haddock on a piece of greaseproof paper along with butter, lemon and seasonings.Then fold one side of the paper towards the other and pleat the edges together to create a little parcel before baking for 12-15 mins in a moderate oven.What is the Best Cooking Technique for Smoked HaddockHaddock, and/or any kinds of white fish, should always be cooked at 200C/400F in the oven. The higher than average heat allows the exterior to cook faster, which then filtrates throughout the rest of the fish, giving it the gorgeous, flaky texture.Smoked Fish pie with Lemon and Herb MashThis delicious fish pie, flavoured with fresh herbs and lemon and topped with fluffy mashed potato, is perfect for rustling up and sharing with family.Give this easy pie recipe a go as a marvellous midweek main. Smoked Haddock Fresh 1kgIngredients1kg (2Ib) floury potatoes, cut into chunks60g unsalted butter, plus extra for mashing and baking350ml (12fl oz) semi-skimmed milk1 lemon, zested2 tbsp dill, finely chopped1 tbsp flat-leaf parsley, chopped60g plain flour200ml (7fl oz) whipping cream2 tsp Dijon mustard2 tbsp chives, chopped375g (12 1/2oz) smoked salmon, chopped375g (12 1/2oz) smoked haddock, chopped200g (7oz) peeled Atlantic prawnsMethodPreheat the oven to gas 4, 180°C, fan 160°C.Put the potatoes in a pan of cold water, bring to the boil and simmer for 25 mins, or until tender.Drain the potatoes and mash with a knob of butter and 50ml (2fl oz) of the milk. Stir through the lemon zest, dill and parsley; season to taste.Set aside, until needed.In a separate pan, make a roux by melting the butter.Add the flour and cook for 2 mins, stirring to make a paste.Gradually stir in the remaining milk and the cream to make a thick white sauce; season. Stir in the mustard and chives.In a medium pie dish, combine the fish, prawns and white sauce.Top with the mash, then dot with butter.Bake for 30 mins, or until golden.Our Smoked Haddock is naturally smoked, undyed and cut from larger haddock fillets. A light smoke which does not linger on the palette. Great for Kedgeree, Cullen Skink or simply enjoyed with wilted spinach and a poached egg. Smoked Haddock Fresh 1kgIt is the only species in the monotypic genus Melanogrammus.It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokienaturally smoked haddocksmoked haddock filletsoysters fresh fish christmas foodhallnatural smoked haddock jacksons
